White chocolate cream selection

In my previous post, White chocolate cheesecake, I mentioned a second (creamy) version of that white chocolate filling.

This is it. In every single one of the desserts in the picture. Instead of making another cheesecake, I thought it would be more fun to see in how many different desserts I could use this cream. My top three, so far, are:

*Mini pudding, topped with dark chocolate

*Chocolate cup, filled with cream and topped with strawberries

*White chocolate cream served simply with fruit

The task for tomorrow night’s dinner is to make a Gu-inspired zillionares’ cheesecake using this cream. It looks promising…

THE RECIPE

With 600 ml double cream, 500 g mascarpone and 100 g white chocolate you can make:
2 chocolate cups, 2 mini puddings and 3 fruit cups.

White chocolate cream – Method

1. Break the white chocolate into small pieces and place in a saucepan along with the double cream. Leave on low heat, stirring continuously until the chocolate has melted and the cream has doubled in size. When this happens, remove from the heat immediately.
2. Leave the mixture to cool slightly, about 2 minutes, before adding the mascarpone. Whisk until fully incorporated.

Fruit cups

*3 aluminium cups

*berries

1. Once the mascarpone has been whisked into the mixture, fill the three aluminium cups to the top and leave the rest of cream aside to be used for the mini puddings and chocolate cups.
2. Cover the cups and leave in the fridge over night so the cream can thicken.
3. The following day, decorate with your choice of berries.

Mini puds

*2 ramekins

*4 digestive biscuits

*30 g butter

*60 g dark chocolate

1. For the biscuit base, two digestive biscuits per ramekin will suffice. Crush the biscuits into fine crumbs and leave aside.
2. Leave the butter in the microwave until it has melted completely (about 30 seconds), then pour over the biscuit crumbs. Mix well.
3. Split the biscuit mixture equally between the two ramekins, pressing down firmly with a spoon to even out the surface.
4. Pour the white chocolate cream over the top, leaving enough space for a layer of dark chocolate.
5. Leave the puds in the fridge over night.
6. The dark chocolate coating can be added the following day. Melt the chocolate above a saucepan of simmering water, stirring occasionally. When completely melted, remove from the heat and leave to cool.
7. When the chocolate has cooled, add a spoonful to each ramekin, making sure the entire surface is covered.
8. Leave in the fridge for a few minutes until the chocolate has set.

Chocolate cups

*2 small disposable foil cups

*80 g dark chocolate

*cocoa

1. Melt the chocolate above a saucepan of simmering water, stirring occasionally.
2. When the chocolate has melted completely, remove from the heat and leave to cool.
3. Cover a plate with kitchen foil and prepare the two cups.
4. When the chocolate has cooled, split it equally between the cups. When the chocolate is added to each cup, spin the cup slowly to ensure the walls are fully coated, then hold the cups upside down to get rid of the excess chocolate.
5. Place the cups upside down on the covered plate and leave in the fridge over night.
6. The following day, carefully cut off and peel the aluminium foil from the chocolate. The cups can now be filled with the remainder of the cream which has thickened in the fridge over night.
7. You can either spoon the cream into the cups or create a nice pattern using a piping bag.
8.  To finish, sprinkle with cocoa and top with strawberries.